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Showing 1 to 1 of 1 for “"aroma/flavor trapping"”.
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Effects of Capture and Return on Chardonnay (Vitis vinifera L.) Fermentation Volatiles
… white wine quality, was evaluated. Twenty-three aroma-active volatiles including ethyl esters, acetate esters, fusel alcohols, and fatty acids, were quantified using head-space solid phase microextraction with GC/MS. Volatile analysis of fermentations maintained at 15ºC demonstrated a trend of …